because you don’t know shit about what you’re cramming down your booze hole

I savored this hot Nebbiolo with a pork loin sauteed in olive oil with caramelized onions and wilted spinach. The pork was medium-well done and seasoned with black pepper and a hint of white vinegar. I started drinking about five minutes after opening it. It was dark, ruby red with a little purple around the rim. The nose was hot, but presented dusty road, and baby diaper (only slightly soiled), and TONS of pepper. Black pepper, a little purple, and some white. All-in-all it seemed pretty promising. It is medium bodied and extremely dry, with a finish lasting a full thirty seconds.

While cooking the pork, I was tasting the wine with smoked gouda and jalapeño focaccia bread. The gouda cleared my pallet after every tasting, and the focaccia enhanced the flavor.

I really like the Nebbiolo grape, and this was a fairly decent wine. At $13.99, I would recommend it highly for a dinner similar to mine, or as a wine to enjoy after you’ve already had a few drinks.